I need to find a version that is as close as humanly possible to the toll house recipe. How does this measure up? Trying to convince my dad that these foods are yummy!

I don't have the kind of recipe you're looking for (I hope someone else chimes in who does), but I can tell you one thing: the use of polydextrose for most of the textural sugar sub will result in a chewier cookie, which is one of the characteristics of the toll house type.

One thing I wonder (going back to the first of this thread), if the resulting texture at best wasn't great, why the heck did Dana Carpender choose maltitol, nutritionally the worst of the sugar alcohols?